Advanced Food Safety and Sanitation Flashcards
7 cards from real CCC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Advanced Food Safety and Sanitation flashcards as text
When storing raw foods in a cooler, which item should be placed on the top shelf?
Answer: Ready-to-eat foods
Ready-to-eat foods go on top to prevent contamination from raw items dripping onto them.
What is cross-contamination?
Answer: Transfer of harmful microorganisms from one surface or food to another
Cross-contamination is the transfer of pathogens from one food, surface, or person to another.
How should frozen food be safely thawed?
Answer: In the refrigerator at 41°F or below
Thawing in the refrigerator keeps food out of the danger zone throughout the process.
What defines the temperature danger zone?
Answer: 41°F to 135°F
The danger zone spans 41°F to 135°F, where bacteria multiply most rapidly.
Which illness symptom requires a food handler to be excluded from the operation?
Answer: Vomiting or diarrhea
Vomiting and diarrhea are symptoms that require exclusion until the employee is symptom-free.
What is the correct hot-holding temperature for cooked food?
Answer: 135°F or above
Hot food must be held at 135°F or above to prevent bacterial growth.
Which of the following is a physical hazard in food?
Answer: A piece of glass
A physical hazard is a foreign object like glass, metal, or bone that can cause injury.